Stuffed squid

Rice Stuffed Baked Squid Recipe

A recipe inspired by Vasili's Garden TV filming in our garden. My kids asked Vasili to describe his favourite meal

Course Main
Cuisine Italian, Mediterranean
Keyword gluten free, italian, squid, traditional
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Kyrstie Barcak


  • 3 squid tubes
  • 1 cup rice cooked
  • 1/2 capsicum diced finely
  • 200 grams fresh tomatoes
  • 1 handful garden greens kale, spinach, herbs - chives, oregano, rosemary, parsley, basil
  • 400 ml passata
  • 1/2 cup water
  • 1 pinch salt generous
  • 4 grinds black pepper


  1. Cook the rice of choice in a rice cooker or stove top and remove from the cooking process 5 minutes prior to completion.

  2. Turn on the oven to heat to 160 degrees celcius

  3. Place the rice into a mixing bowl and mix through the diced capsicum, a handful of diced tomatoes and the garden greens and herbs, salt and pepper. 

  4. Lay the squid tubes in a baking dish and push the rice into the tube to fill it evenly, without being too full. Repeat until all tubes are filled

  5. Add the passata, water and remaining tomatoes to the dish around the tubes

  6. Cover with a lid or foil and bake in the oven for 40 minutes until the tubes are tender

  7. Cut each tube in half to serve, or quarters if serving with a side salad. Add additional fresh herbs and a grind of fresh pepper.

  8. Serve immediately

Recipe Notes

Not suited to re-heating.